Wild Rice Soup
Per ServingWild Rice Soup |
||
|---|---|---|
| Makes: 10 | ||
| Serving Size: 2/3 cup | ||
| Calories | 105 | |
| Fat | 5 | g |
| Saturated Fat | 0.7 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 13 | g |
| Fiber | 2 | g |
| Sugars | 4 | g |
| Cholesterol | 0 | mg |
| Sodium | 195 mg (without added salt) | |
| Protein | 4 | g |
| Choices: Starch 0.5, Vegetable 1, Fat 1 | ||
- Makes: 10
- Serving Size: 2/3 cup
- Preparation Time: 15 minutes
- Cooking Time: 30 minutes
Ingredients
| 2 | Tbsp. | olive oil |
| 2 | carrots, peeled and diced | |
| 2 | celery stalks, diced | |
| 1 | large | onion, diced |
| 1 | small | green pepper, diced |
| 3 | cups | low-fat, reduced-sodium chicken broth |
| Herb Bag | ||
| 3 | sprigs | fresh parsley |
| 3 | sprigs | fresh thyme |
| 1 | garlic clove, peeled, left whole | |
| dash | crushed red pepper flakes | |
| 1 1/2 | cups | cooked wild rice |
| 1 | cup | fat-free half-and-half |
| 1/4 | cup | toasted almond slivers |
| Salt and pepper to taste |
Directions
- In a large saucepan, heat the oil over medium heat. Add the carrots, celery, onion, and green pepper and sauté on medium-low for about 10 minutes. Add the broth and bring to a simmer.
- To prepare the herb bag, add the herb bag ingredients to a square of cheesecloth, and tie it up. Place the herb bag in the simmering broth and vegetables. Continue to simmer for 15 minutes. Remove the herb bag from the broth.
- Add the wild rice and simmer for 8 minutes more.
- Add in the fat-free half-and-half, almonds, salt, and pepper and heat through, but do not boil.
